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Friday, September 25, 2015

Hello! This week has been long and yet fast at the same
time. Also, fall premieres anyone? Wow. I am kind of an addict to my shows. I
watched Modern Family, How to Get Away with Murder, and I watched the first
episode of Scream Queens. Any other recommendations of shows I should watch?
This is to help me further increase my procrastination in life and getting
things done.

On Monday I started this 3-week paleo-ish diet challenge
with no refined sugars! Wow, I realized I super love having my “suficer”, as my
roommate would call it, or the after dinner treat. So please resist talking
about pizza, brownies, cookies, and basically anything sweet, around me. I’d
appreciate it.

Even though this is kind of hard, it isn’t a diet diet, so I
still get to eat really yummy food and try some fun recipes! This week there
were a few that I really liked, that I’ll probably also put up on my blog,
because… obviously, they’re yummy. I think everyone should enjoy them, and I
want to remember them, plus bonus their healthy. But, today, I am sharing my
favorite sufficer substitute, Chocolate Avocado Puddding!

But seriously, you need to give this a try, because yum! And
health.

INGREDIENTS

(serves 2)

1 ripe Medium-Large Avocado

2 Tbsp Honey

2 Tbsp Unsweetened Cocoa Powder

6 Tbsp Almond Milk, or more

STEP 1

Cut up avocado into chunks and throw into blender, add rest
of the ingredients and blend slow at first, and then speed it up. If it is too
thick add a splash of almond milk until it is the consistency you like.

STEP 2

There’s no step two because it’s that easy!

Enjoy!

Tell me what you think? Would you make this again? Or are
you going to stick to your normal chocolate pudding.

Also if someone could help me know how to take better pictures of pudding, that would be awesome.

Friday, September 18, 2015

If you are in Utah, you would realize that this week has
been SO rainy and cold. All I wanted to do was wear giant sweaters, sip some
tea, and read a good book. But school. However, I did get my wish of reading,
since I had to read 6 chapters this week in my textbooks, but I’m not sure I
would count it as good. I also start my
new internship this week with Aggie Radio/ The Statesman. Last week I was
talking to my counselor and going over my courses and making sure everything
was in order when we were looking closer and I was missing one credit. ONE!
Turns out I for some reason didn’t check the two-credit box for my last
internship and so I was short 1 credit in the internship field. Luckily, I had been introduced through a friend to a guy who was looking for interns to work about 3 hrs a week on
campus for school credit. So I called him, interviewed, got all the
signatures I needed, and now I am officially clear to go, and graduation in
December is back on track! But wow, that was very stressful for a few days. We
had our first team meeting today, and I think it will be fun, and it helps that
the people seem cool. I also had a job interview with Heat Storm products this
week for their social media position, which I think would be a really cool position, but I won’t hear for a couple of weeks if
I got it or not. Pray for me!

Update on my Korean T-shirt: It Arrived Today!It is super comfy and has a super weird
design, so basically it is everything I wished for.

So while I was thinking about what I should make, I was
scrolling through my Pinterest and I came across this spicy sweet potato salad,
and I thought, that is perfect. I had most of the ingredients in my pantry, and
it seemed like it would warm my insides perfectly. Serves 2-3 as a side.

INGREDIENTS

1 lb. Sweet Potatoes, cut into 1-inch Cubes

1 Tbsp. Olive Oil

½ tsp. Kosher Salt

Pinch of Ground Pepper

2 strips thick-sliced Bacon

¼ C Red Onion, roughly chopped

¼ C Yellow Pepper, finely chopped

½ Jalapeno finely chopped

¼ C Raspberry Jam

2 Tbsp. Apple Cider Vinegar

STEP 1

Preheat oven to 450 degrees. Line Baking Sheet with
Parchment paper. Toss Sweet Potatoes, Olive Oil, Salt, and Pepper together in a
small bowl and spread evenly over baking sheet.Cook until potatoes are tender, about 20 minutes, stirring halfway through.

STEP 2

In a skillet over medium heat, cook Bacon until crispy.
Drain Fat and slice bacon into bite sized pieces. Add Bacon back to pan along
with Onion, Yellow Pepper, and Jalapeno. Cook until all vegetables are softened
and fragrant. Mix in Jam and Vinegar, and then add potatoes.

STEP 3

Serve warm, room temperature, or cold. (I did warm). I
served these with my Crispy Baked Fish, and it was delicious. ENJOY!

Thursday, September 10, 2015

I started my social media class a couple of weeks ago and we
were assigned to either start a blog, or revamp a current blog. Since I feel
like I have years of posts on this blog, I chose the later, and revamped this
one.

Now those of you who read this are used to my short and
sweet beginnings to every post; which honestly, is more like me. For the sake
of the class, I will now be writing on my blog how normal food blogs are done
with a beautiful written beginning followed by the recipe.

Unfortunately, I sometimes find myself at a loss of words,
and am not the best at beautiful writings, so please bear with me. I had a good
friend, and old roommate, visit me over Labor Day weekend and as we were
talking we got on the topic of college woes, pizza, and Japanese cartoons. She
then proceeded to show us this store on eBay with so many great Korean shirts.
We then all proceeded to spend our next hour browsing through t-shirts with
hipster rabbits, elephant bushes, and creepy kitties until we decided which one
was best for us. I’m afraid to ruin the surprise, but here are some examples:

What’s most exciting is in 2 to maybe never weeks we will be
getting these fantastic shirts in the mail! I'm pretty sure all of you should be super jealous, and should go check them out on eBay and tell me which one you were persuaded into buying on a whim. ;)

Okay, now to what you’ve been waiting for! My recipe of the
week! So, this recipe is definitely not even a recipe. It’s more of a trick
that my mom taught me, that I think is genius and do once a week. I think it’s so great, because once you cook
up a big batch of these vegetables you have them to throw in with literally
anything you want to make it a little healthier.

INGREDIENTS

For this, I literally just stroll down the vegetable aisle
grabbing things that are on sale and/or look yummy and will create a rainbow in
my basket. I also had some vegetables that were given to me from people’s
gardens, which is an added bonus.

I really like to eat these with pretty much anything. I eat
them for breakfast with eggs, I’ve had it for lunch with some turkey meatballs,
and I had it with chicken or fish for dinner. The great thing about it is you
can add any seasonings to it you want, and it adds beautiful coloring to your meals.

If you have any questions or comments please feel free to
ask! #USUMGT4540